Century Egg and Pork Congee

Chinese · 20 min · Pork · dairy-free

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Ingredients

• 2 cups cooked jasmine rice
• 150 g ground pork
• 2 century eggs (preserved duck eggs)
• 1 inch, julienned fresh ginger
• 3, sliced scallions
• 5 cups low-sodium chicken stock
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 1 tsp toasted sesame oil

Method

1. Marinate ground pork with the soy sauce, half the ginger, and white pepper for 5 minutes.
2. Bring stock and cooked rice to a boil in a pot, then lower to a gentle simmer, stirring often so the rice breaks down into a smooth porridge, about 8 minutes.
3. Peel the century eggs and cut each into 6 wedges.
4. Drop small pinches of the marinated pork into the simmering congee and cook until no longer pink, 3 to 4 minutes.
5. Stir in the century egg wedges and remaining ginger and simmer 1 minute to warm through.
6. Finish with sesame oil and top each bowl with scallions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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